Description
This Southwest Corn Dip is a flavorful, creamy dip that combines sweet corn, spicy Rotel tomatoes, and a medley of fresh herbs and spices. Perfect for gatherings, it pairs wonderfully with tortilla chips or fresh vegetables and comes together quickly with no cooking required.
Ingredients
Scale
Dip Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (10 oz) Rotel tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Serving
- Tortilla chips, for serving
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained whole kernel corn, drained Rotel tomatoes with green chilies, shredded cheddar cheese, sour cream, mayonnaise, chopped green onions, cilantro, and finely chopped jalapeño. Mix all the ingredients together until well combined.
- Season the Dip: Sprinkle in chili powder, cumin, salt, and pepper. Stir thoroughly to ensure the spices are evenly distributed throughout the mixture.
- Chill the Dip: Cover the bowl with plastic wrap or a lid and refrigerate the dip for at least 30 minutes. This chilling step helps the flavors meld and enhances the overall taste.
- Serve: Once chilled, serve the Southwest Corn Dip with tortilla chips or fresh vegetables for dipping. Enjoy the creamy and zesty flavors!
Notes
- For extra heat, leave some seeds in the jalapeño or add more jalapeño to taste.
- You can substitute mayonnaise and sour cream with Greek yogurt for a tangier and lighter version.
- This dip can be made a day ahead, just keep it covered and refrigerated.
- If you prefer a smoother texture, pulse the dip briefly in a food processor before chilling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
